CV

Chef Forrest Parker

Solutions-focused, motivated professional with a comprehensive background in restaurant and hotel operations. Expertise in managing and training large teams while working under pressure in fast-paced environments. Highly versatile; quickly masters new roles, responsibilities, and often leads new technologies. Reputation for integrity, dedication and work ethic.

CORE COMPETENCIES

• Culinary Craftsmanship

• Cost Control & Waste Management

• Cross-functional Team Leadership & Training

• Restaurant Launch, Menu Engineering & Development

• Large Venue Management and Consulting

• Program Development & Management

• Brand Positioning and Identity

PROFESSIONAL EXPERIENCE

Old Village Post House, Mount Pleasant, South Carolina 2012 – Current

Supervisor: Executive Chef Frank Lee

Chef

I deliver a flawless experience to guests for both a la carte and banquet service. Currently developing HAACP program for the Maverick Southern Kitchens brand, and community outreach to aid in driving revenue. Focused on partnering with boutique local producers.

•$2 million+ in annualized top line revenue

•Achieved record-level guest satisfaction and profitability

•Strategic planner and implementer of brand-wide programs in waste, sanitation and sustainability

Strategically prioritized, planned, and led culinary teams of 8 outlets to ensure timely, flawless service while maintaining high quality standards at the 17th largest resort and convention center in the world . Demonstrated strong leadership abilities in restaurant development, launches and implementation of innovated operations strategies. Coordinated multiple projects simultaneously to maximize efficiency and achieve critical timelines, including the opening of a new restaurant and the hotel re-launch after devastating 2010 Nashville flood crisis.

•$20 million+ in annualized top line revenue

•Achieved record-level guest satisfaction and profitability

•Strategic planner and implementer of property-wide programs in waste and sanitation and brand wide programs in business intelligence and sustainability

Led a large team of 115 in the property’s buffet serving lunch and dinner, oversaw development, launch and operations of the Siniikaung Steakhouse, and oversaw daily operations of the fine dining Water Lily restaurant.

•$8 million+ in annualized revenue

•Worked closely with teams and purveyors to create a seasonal paradigm in restaurant concepts

•Developed local sourcing program with tribal leaders and reservation farmers

Louis’s Restaurant 1997 – 1998

Supervisor: James Clark (303) 502.0009

Chef Tournant

As a budding culinarian, I worked closely under the tutelage of James Beard Chef Louis Osteen.

•Opened Louis’s, hands on in all areas of production

•First hand exposure working with the seasonal & local ingredients available

•Cooked for and alongside the likes of Elizabeth Terry, Mark Militello, Frank Stitt, Adam Tihany and John Mariani